Foodie Friday ~ Vegetarian Quesadillas

quesadillaveg

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup chopped red onion

1/2 cup chopped mushrooms

1 tablespoon olive oil

cooking spray

6 (9 inch) whole wheat tortillas

1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot, and enjoy!

Tuesday Tots ~ Cheesy Turkey Tortilla

eggtortillaphoto

2 whole grain tortillas

2 eggs

1/2 cup shredded cheddar cheese

1 cup of thinly diced turkey (cooked)

1 cup steamed broccoli

Wheat germ – sprinkled as desired

Scramble 2 eggs in a frying pan with extra virgin olive oil. Add broccoli and turkey when the eggs are almost cooked. Cook until the eggs are no longer runny and are firm.

Warm tortillas in a toaster oven or in your regular oven.

Place tortilla on a plate and cover with the egg scramble. Sprinkle the cheese over the eggs and then sprinkle wheat germ on top. Roll up the tortilla or fold in half. Serve warm with cottage cheese and diced fruit dices.

Foodie Friday ~ Yummy Granola Bars

agranoolabar

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins (optional, try using Golden Raisins)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees. Generously grease a 9×13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Tuesday Tots ~ Homemade Finger Paints

fingerrpaint

What You’ll Need

• ½ cup cornstarch

• 2¾ cup cold water

• 1 envelope unflavored gelatin

• ¼ cup cold water

• Small jars with lids for storing your paint (we find it easier to dip the paint out of teacups)

• Food coloring

How To Make

• Mix cornstarch with 2¾ cups cold water to make a smooth paste in a saucepan until no lumps remain

• Meanwhile soak the gelatin in ¼ cup water to soften until it’s needed

• Cook cornstarch mixture over medium heat stirring constantly until mixture boils and turns clear(ish)

• Remove from heat and stir in gelatin mixture

• Cool and divide into several different jars for various colors. Stir in food coloring until you have a pleasing color that is well blended.

This recipe makes about 3 cups of paint.

Foodie Friday ~ Creamy Alfredo Pasta

creampastasauce

1 (16 ounce) package mostaccioli pasta (or elbow pasta, if desired)

1 cup heavy cream

1/2 cup butter

1/2 cup grated Parmesan cheese

1 cup chopped fresh parsley

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.